Ingredients
For legs:
- 3 pieces Chicken leg quarter
- 3 teaspoons Soy sauce
- Salt to taste
- Black pepper to taste
- Greens to taste
Filling:
- 150 gram Carrot
- 100 gram Onion
- 100 gram Champagnons
- 3 cloves Garlic
- Salt to taste
- Black pepper to taste
- Seasoning (Provence herbs) to taste
- Chili pepper to taste
Instructions
- Cut the bone from the ham, leaving the meat on the skin. Lightly season with salt and pepper, punch the film with the smooth side of a hammer or rolling pin.
- Put the meat in a container, pour each piece with a teaspoon of soy sauce. Cover and refrigerate for 20-30 minutes, but you can at least overnight.
- Prepare the filling. Chop the onion using a combine with straws, a shredding nozzle.
- Change the nozzle and grate the carrots on a coarse grater.
- First fry the onion until transparent in a preheated frying pan with oil, after 5 minutes add the carrots and fry everything together until soft, adding salt and pepper to taste, chili and Provencal herbs. Or other seasonings to your taste.
- Chop the mushrooms with a shredding attachment, as well as onions, fry in a frying pan, season with salt and pepper.
- Put the pickled meat on foil, mushrooms and crushed garlic on it.
- Then fry the carrots with onions.
- Roll into a roll, then wrap tightly in foil.
- Put the rolls in the steamer bowl. I will cook in a slow cooker, in the "pressure cooker" mode -10 minutes. In a steamer - 30 minutes after the water boils.
- Remove the foil from the finished chicken rolls, transfer to another bowl, cover with a plate or lid and leave for 10 minutes.
- When serving, cut into slices 2-3 cm thick and put on a dish, sprinkle with any herbs. It is delicious both warm and cold. Enjoy your meal.